REFLECTOR: Canadian Goose hunting with a Velocity 173 RG

[Jim Sower]

And in the event of road(/runway)-kill, add copious amounts of 
industrial strength spices :o)

HYTEC45 at aol.com wrote:

> Goose in Orange Sauce
>
> *Ingredients *
>
> 1 large Canada Goose
> 1 package oven cooking bags
> 2 envelopes brown gravy mix
> 4 Tbls. brown sugar
> 2-6 oz. cans frozen orange juice concentrate, pulp-free
> 2 cups hot water
> 1/2 cup flour
> 4 Tbls. orange marmalade or plum jelly
> 2-3 cloves garlic, finely chopped
>
> *Instructions*
>
> Slowly thaw the bird (overnight in cold water or refrigerator) and 
> clean thoroughly.
>
> Place goose breast down in oven-cooking bag, seal and bake in a 
> covered roasting pan for approximately 1 to 1-1/2 hours in a 325°F oven.
>
> Pour fat and drippings from goose and discard.
>
> Mix aditional ingredients together, pour over goose and into cooking 
> bag, and seal bag.
>
> Return to roasting pan and continue cooking 2-4 more hours, or until 
> goose is falling off bones or appears to be tender.
>
> Pour sauce into gravy boat and serve with sliced goose.
>
>  
>
>------------------------------------------------------------------------
>
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